Harvest Vegetable Soup with Tomatoes

This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes. For an extra smoky-spiciness, try adding Smoked Chipotle powder – Penzey’s spices makes a delicious one.

Serves: 6

Ingredients

1 cup diced onion

2 carrots, sliced

3 cloves garlic, minced

3 cups some combination of diced turnip, potato, rutabaga, fennel, celery—whatever you have that looks good.

1 can fire-roasted crushed tomatoes (28 oz)

1 can fire-roasted diced tomatoes (28 oz)

4 cups vegetable stock

1 15 oz. can chickpeas, drained and rinsed

1 tbsp smoked chipotle powder (optional)

1 tsp red pepper flakes (optional)

1 tsp dried basil (or use a good handful of fresh at the end)

1 cup corn kernels

salt and pepper to taste. Smoked salt is especially good here!

Directions

In a large soup pot, sauté all the veggies in a bit oil til they begin to soften and color, 3-5 minutes. Season with salt and pepper.

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